What happens to cheese if you melt it?

1. The Fat Melts: Cheese is mostly made up of fat and protein. When you heat cheese, the fat melts first, becoming liquid and separating from the protein.

2. The Proteins Unfold: As the temperature rises, the protein molecules in the cheese unfold and begin to bond with each other, forming a network.

3. Water Evaporates: Water within the cheese starts to evaporate, leaving behind a more concentrated mixture of fat and protein.

4. Texture Changes: Depending on the type of cheese and the melting process, the texture of the cheese can change significantly. Some cheeses become smooth and stretchy (like mozzarella), while others become grainy and crumbly (like cheddar).

5. Flavor Intensifies: The melting process can also intensify the flavor of the cheese, as the water evaporates and the remaining flavor compounds become more concentrated.

6. Browning (Maillard Reaction): If you continue to heat the cheese, it can brown due to the Maillard reaction, a chemical process involving sugars and amino acids that creates a variety of flavors and aromas.

The specific changes that happen to cheese when you melt it depend on factors like:

* Type of cheese: Different cheeses have different fat and protein ratios, as well as different amounts of moisture. This affects how they melt and what their final texture will be.

* Temperature: The temperature at which you melt the cheese affects how the fat and proteins interact.

* Melting method: Melting cheese in a pan is different from melting it in the oven or in a microwave.

Overall, melting cheese is a complex process that changes its physical and chemical properties, resulting in a new texture, flavor, and appearance.